Tartiflette"brûlée"

By • February 1, 2010 • 7 Comments

25 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: If you've never heard of tartiflette before, you're missing out! Basically a layered potato, bacon, cheese, cream and onion gratin, it's made with the nutty Reblochon cheese which makes it sinfully rich! I love the flavours of this so much and figured they would work well in a mashed potato dish. Much like a crème brûlée, you break the crispy cheesy crust to reveal soft, fluffy decadent mashed potatoes underneath. Heaven in a ramekin! PLUS, it was ready in about 30 minutes! Perfect for a cold winter night!Mardi@eatlivetravelwrite

Serves 2-3

  • 2-3 medium baking potatoes
  • 1/2 onion, finely diced
  • 6 slices bacon or pancetta, diced
  • 1/3 cup crème fraîche
  • 2 tablespoons chives, finely sliced
  • 1 tablespoon butter
  • 1/4 cup dry white wine
  • 200 grams Reblochon or soft-washed rind cheese, sliced
  1. Peel the potatoes, cut in halves or quarters depending on size and boil in salted water for about 15-20 minutes or until they are easily "mashable" with a fork. Drain.
  2. Fry onion in the butter until translucent.
  3. Add the bacon or pancetta to the onion and fry until crispy.
  4. Add the wine and cook until reduced.
  5. Mash the cooled potatoes in a bowl with the chives and the crème fraîche (you can substitute 1/2 cup sour cream with a tablespoon of heavy or clotted cream if you can't find crème fraîche).
  6. Add the bacon/pancetta and onion to the potato mix and combine thoroughly.
  7. Place the potato mix in small buttered ramekin dishes and layer the cheese on the top.
  8. Bake for about 5 minutes at 425F, then broil on high until the cheese is bubbling and has formed a golden crust (about 2 minutes). Bon appétit!
Jump to Comments (7)

Tags: baked, mashed potatoes, potatoes , serves a crowd, Side Dishes, winter

Comments (7) Questions (0)

Default-small
Default-small
Default-small

almost 3 years ago jlm086

Just made this last night and it was delicious! I really enjoyed making my own creme fraiche. Also, could not find reblochon, but the guy at the cheese shop in Wegman's recommended a nice fontina.

Img_1177_2

almost 5 years ago Culinista Annouchka

I love tartiflette! Can't wait to try this!

Mrs._larkin_370

almost 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I love this recipe!

Dsc_0003

almost 5 years ago Mardi@eatlivetravelwrite

I love that it worked out - in my mind it was perfect but wasn't sure it would work out in real life! Glad it did!

P1020611

almost 5 years ago mariaraynal

This sounds heavenly.

Dsc_0003

almost 5 years ago Mardi@eatlivetravelwrite

Thanks - and it's SOOO easy to make!

Dsc_0003

almost 5 years ago Mardi@eatlivetravelwrite

Photo to come soon!!!